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Dr. Dink

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About Dr. Dink

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    Brewmaster in Training

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  1. grantingalls wrote: oh i see... does anybody know how much ume would be needed for 1L of water to acheive 1.040? About 120 grams.
  2. D Rabbit wrote: Nice!! Which recipe was this one? My American Amber. Same one that earned me a silver medal.
  3. ...if you mix water, grains, hops, and yeast, it can turn into a tasty beverage. Then if you enter this tasty beverage in the Arizona State Fair and yours is tastier than all the other tasty beverages, they give you one of these: Yeah...I'm pretty stoked again!
  4. I agree that you can't be recognized or get feedback if you don't enter. One of the reasons I waited until I had a few AG's brews under my belt, was to ensure that I had the knowledge to adjust my recipe based on the judge's feedback. Yes you can adjust an extract recipe, but I really felt that with an AG recipe, I would have more control to really understand what was going into my beer. Plus most people entering comps brew AG (some comps only allow AG) so I figured I would give myself the best chance of producing a competitive beer if I brewed my beer in the same manner. Just like Sirius, my first comp (non-AHA) was a fluke. I brewed a beer 2 weeks prior to the comp announcement and decided I would take the plunge. It scored well and made the finals so I knew I had the process down to try it in an official AHA comp. Regardless of what my method was, get out there and compete. It helps the entire industry if me take part. One more thing I found out today was that there were minimum scoring requirements in order to medal so we actually had some categories where medals were not awarded.Good news was that my score was high enough to win Gold had someone else not produced a better scoring beer. The scoring requirements were: Gold: 38 Silver: 30 Bronze: 25 Oh and here is the recipe (the only changes I made from the original were to up the IBU's by 5 points, add carapils and added the dry hop) Batch Size: 2.40 gal Boil Time: 60 min Ingredients 3 lbs 0.9 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 59.6 % 14.0 oz Amber Malt (22.0 SRM) Grain 17.0 % 7.0 oz Munich Malt - 10L (10.0 SRM) Grain 8.5 % 3.5 oz Biscuit Malt (23.0 SRM) Grain 4.3 % 3.5 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.3 % 1.7 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.1 % 1.7 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.1 % 1.7 oz Special Roast (50.0 SRM) Grain 2.1 % 0.45 oz Northern Brewer [8.50%] (60 min) Hops 25.7 IBU 0.25 oz Williamette [5.50%] (30 min) Hops 7.1 IBU 0.25 oz Williamette [5.50%] (15 min) Hops 4.6 IBU 0.25 oz Williamette [5.50%] (5 min) Hops 1.8 IBU 0.50 oz Williamette [5.50%] (Dry Hop 5 days) Hops 1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale Beer Profile Est Original Gravity: 1.058 SG Est Final Gravity: 1.014 SG Estimated Alcohol by Vol: 5.6 % Bitterness: 39.2 IBU Est Color: 11.8 SRM Mash Profile Mash Name: BIAB Mash, Double Sparge 60 Minute Total Grain Weight: 5.13 lb Sparge Temperature: 168.0 F Mash PH: 5.4 PH Mash In Add 6.41 qt of water at 164.8 F 153.0 F 60 min Sparge #1 Add 6.00 qt of water and heat to 170.0 F over 0 min 170.0 F 10 min Sparge #2 Add 4.00 qt of water and heat to 170.0 F over 0 min 170.0 F 10 min
  5. hi1mnick wrote: Shifty wrote: www.chow.com also had a brew in bag for a small single batch video. I saw it awhile ago not and dont remember the details. It might be worth a look but you will probably get better info here. That actually helped and I had a chance to look at the recipe. The recipe calls for a 1 gallon batch of beer. Can you even brew a one gallon batch in the MB keg or is there too much head space? Too much head space. Plus its a lot of work for 8-10 12oz bottles of beer.
  6. Beersmith will automatically scale a recipe. I use 1.25 gallons of mash water per pound of grain. On a 2.4 gallon batch with a 60 minute boil, I double sparge with 7qts and 5 qts respectively for 10 minutes per sparge.
  7. Thanks all! Took me 2 years before I entered my first brew in a comp. First thing I had to do was get comfortable building AG recipes. It's all about trial and error. I actually entered an earlier version of this brew in a homebrew club/local brewery comp. It wasn't an AHA comp and my beer was up against brew of other styles, but I did make the finals and also scored in the high 30's. I used the feedback to slightly modify this recipe and enter in this AHA comp as well as the state fair. I will get the results from the state fair this week and decide if I need to modify it again. I will continue to enter this in comps and hopefully build a NHA winning recipe come next June.
  8. .........and all I got was............. A SILVER MEDAL!!! Yeah I'm pretty stoked! Took 1st in the 10B subcategory and second in the 10 main category, which earned me silver. First AHA sanctioned comp I have ever entered. Earned an average score of 39. My medal qualifies me to enter a Dogfishhead ProAm next year. I entered this same brew in the State Fair and I will find out how I did in that AHA comp next week. Did I mention I was STOKED?!!!
  9. I used both wooden and plastic spoons and have yet to have an issue with either. Just make sure you sanitize the heck out of anything that is going to touch your beer.
  10. I haven't tried it yet, but other brewers who have say it's very accurate.
  11. Harbor Freight is having a 3 day parking lot sale through the 3rd. Since my floating thermometers always seem to break on me due to the extreme temp changes, I decided to finally purchase this infrared thermometer I have been eying. It's on sale for $25.99 but I used a 20% off coupon to bring it down to $20.79+tax. I also used a coupon to get a free flashlight. Pretty killer deal! Thermometer is here: http://www.harborfreight.com/non-contact-laser-thermometer-96451.html?utm_source=multi&utm_medium=email&utm_campaign=3910B Coupons are here: http://www.harborfreight.com/usn and here is a pic: Cheers!
  12. but I'm pretty sure that our BOM is really this guy:
  13. I'm starting to enter comps so I have to worry about color. However, I also know enough about grain now to be able to modify the taste without affecting the color. Example, my black ale recipe had some mild astringency on the back of the tongue, It wasn't anything that took away from the beer, but it still bothered me. I figured it was the black patent and decided to swap it out for some debittered Carafa III. I took it too my homebrew meeting (without tasting it first) and the president of the club sampled it first. He told me it was spot on what he was trying to brew in his recipe. When I shared the story of the Carafa III, he was shocked it was something so simple, yet allowed it to retain the characteristics of a true black ale. So yes color matters, but taste comes first.
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